Cooking With Miklb

I'm quite intrigued by this piece of equipment, but not so much to spend the $238 on it. Basically it was designed to replicate a cooking style of Olive Pickers, who, limited in their supply of water, cooked their pasta in a similar fashion as risotto, versus our traditional manner of vast amounts of boiling water. I'm sure it was meant for more macaroni type pastas, and Earthier types of dishes, but nonetheless, I'm sure it yields a delicious meal. I'm very fond of simple, rustic dishes, and this seems right up my alley.

Add to that the developer is Alain Ducasse, on of the world's most renown chefs, and it becomes a piece of art, as much as a utilitarian tool. I might have to test the concept with my enamel over cast iron dutch oven.

Hat tip to Uncrate

Not sure what got into the NY Times Food section, but two articles this week center around the plantain. As a Tampa native, I've been eating plantains as long as I can remember from little cafes and sandwich joints. Soon after I began cooking for a living, I began exploring using plantains for just about everything, from garnish to the star of the plate. Anyone who's ever cooked with a green plantain knows the first time you go to peel one, you're dealing with just any banana. Read Entire Post